Recipe courtesy of Michele Urvater

Herb Pasta Sheets with Scallops in Madeira Cream Sauce

  • Level: Easy
  • Yield: 4 servings
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1/2 recipe egg pasta dough (recipe above)

1 pound sea scallops

Flour for dredging

Salt and pepper to taste

3 tablespoons softened unsalted butter

2 tablespoons olive oil

1/4 cup minced shallots

1/2 cup Sercial Madeira

1 cup heavy cream

2 teaspoons Dijon mustard

Fresh lemon juice to taste

Sweet paprika to taste

Herb sprigs for garnish if desired


  1. Transfer pasta dough to floured baking sheet and cover loosely with plastic wrap. Dredge scallops in flour, shaking off excess, and season with salt and pepper. In skillet set over moderately high heat melt 1 tablespoon of the butter with the oil and heat until hot. Add the scallops and saute until golden and just firm. Transfer to a plate, add the shallots to the skillet and cook 1 minute. Add the Madeira and reduce by half. Add the cream and reduce until lightly thickened. Stir in mustard, lemon juice, paprika and salt and pepper to taste.
  2. In a saucepan of boiling salted water cook the pasta shapes until "al dente", drain and toss with remaining butter.
  3. Add scallops to sauce and simmer until heated through. Spoon scallop mixture onto serving plates, mounding it in the center of the plate, and drape the pasta shapes over. Garnish with the herb sprigs.
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